As the saying goes: new month, new #EpiRecipeClub pick! (That's the saying around this office, at least.) Refresher: it's not really a "club" in the sense that you need to fill out an intense application or pay a regular fee. And it's definitely not a club in the sense that there's dancing and strobe lights and bottles of vodka with sparklers—quite the opposite, actually. It's just this thing we do where we pick a recipe each month, encourage you to cook it, and ask you to share it on Instagram with the tag #EpiRecipeClub so we can all see each others' renditions of the dish.

Naturally, each recipe is geared toward what we want to eat that month—grilled steak and pineapple for July, the simplest tomato salad for August. And for September? A big, cozy pan full of crispy chickpeas, wilted greens, and baked feta. Topped with a few dollops of lemony yogurt. Served, ideally, with a warm loaf of crusty bread.

Even if it's not chilly outside yet—it certainly isn't in NYC—we're ready to get into these cozy one-pan dinner situations that involve lots of sopping up creamy sauces with squishy hunks of bread. It's just a biological need that kicks in as soon as September hits. And it's why this recipe was such an easy pick for us—the fact that it's a basically healthy vegetarian dish and takes only 30 minutes to put together are just bonuses.

You in? Let's start willing autumn into existence—go ahead and preheat your oven, open some cans of beans, and get ready to flex those photography skills.